Spaghetti With Tomatoes and Capers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe from the September issue of Food & Wine that I've been wanting to try. Instead of ripping out the magazine page, I thought it would be easier to post it here for the future. They suggest Italian wines made from Trebbiano grapes such as a 2008 Zenato San Benedetto Lugana or 2008 Valle Reale Vigne Nuove. Ingredients:
3/4 lb spaghetti |
6 tablespoons extra virgin olive oil |
1 pint cherry tomatoes, halved |
1/2 cup black olives, chopped |
4 anchovy fillets, chopped |
1 tablespoon capers, small |
salt & freshly ground black pepper |
1/4 cup basil, chopped |
Directions:
1. Bring a pot of sated water to a boil. Add the spaghetti and cook until al dente; drain, reserving 1/3 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the oil. Add the tomatoes, olives, anchovies and capers and cook over moderate heat.
3. Add the pasta to the skillet along with the reserved cooking water and toss. Season with salt and pepper and transfer to a large bowl. Sprinkle with the basil and serve.
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